Food & Wine

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Rarer than sauvignon blanc, still enough to go around

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Rarer than sauvignon blanc, still enough to go around

Having tasted this line up of Central Otago pinot gris, I then delved into the latest New Zealand Winegrowers annual report to get the ‘‘state of the play’’ of this popular variety.

Hot or cold: never-ending joy of lamb

From a hot roast one day to a never-ending joy of cold cuts, lamb is a versatile special treat, Nigel Slater writes.

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Delizioso! Sicilian banquets satisfy

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Delizioso! Sicilian banquets satisfy

On a recent trip to Italy, Rebecca Fox turned into one of those tourists — camera at the ready every time a new dish landed on the table.

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Asparagus and farfalle salad with avocado dressing

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Asparagus and farfalle salad with avocado dressing

This salad is all about spring on a plate.

Nourishing your tribe

Chelsea Winter is New Zealand’s best-selling cookbook author.

Nourishing your tribe

As a mostly solo mum of two boys, Chelsea Winter knows how challenging it can be to constantly serve up food that kids will enjoy and is good for them.

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Quick and easy go-to dinners

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Quick and easy go-to dinners

A conversation with chef Andy Mackintosh about what he cooked at home after a double shift when a "proper" meal was required got me thinking that chefs are a good source of inspiration

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’Tis the season: roses begging to be opened and enjoyed

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’Tis the season: roses begging to be opened and enjoyed

Spring. It’s that time of the year that rose really starts coming into its own.

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A tasty Turkish dish

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Turkish roasted cauliflower with coconut raita, fresh herbs and chilli oil

Cauliflower is a versatile, available-all-year-round vegetable.

Dressing up asparagus

Dressing up asparagus

All the ingredients for a light and seasonal meal are suddenly there for us, Nigel Slater writes.

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Always popular new release tasting nears

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Always popular new release tasting nears

Labour Weekend means only one thing for many wine lovers, and that is the annual Alexandra Basin Winegrowers New Release Tasting at the Clyde Railway Station Reserve on Sunday, October 26

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